To make cream filling: Use one can full-fat coconut milk by placing in refrigerator overnight, take the "cream" part that rises to the top (not the coconut water) and put in an electric mixer with whipping attachment. Whip for 1-2 minutes until creamy and then add 2 tablespoons powdered sugar. I use an organic powdered sugar that has tapioca starch. Add 1/2 teaspoon vanilla extract and whip for one minute (or until fluffy). Take approximately half of the mixture out and place in a bowl. To the other mixture still in mixing bowl, add two tablespoons raw cacao powder and whip until combined. I use piping bags to place cream filling on cooled cookies as the filling.